Turmeric Pickled Cauliflower & Carrots
Turmeric Pickle Cauliflower & Carrots - Pickled cauliflower and carrots infused with garlic, turmeric, and spices are the perfect tangy, crunchy addition to your meal.
Equipment
- 2 16 oz. canning jars or a 32. oz canning jar
- liquid measuring cup
Ingredients
- 1 1/2 cups water
- 1 1/2 cups white vinegar 5% acidity
- 1 1/2 tablespoons pickling/canning salt
- 1 cup sliced carrot
- 2 cups cauliflower florets
- 2 garlic cloves slightly smashed
- 1 teaspoon ground turmeric
- 1 teaspoon yellow mustard seed
- 1 teaspoon coriander seed
- 2 teaspoons black peppercorns
- 2 dried bay leaves
- pinch crushed red pepper flakes optional
Instructions
- Bring water, vinegar, and pickling salt to a boil, stirring until the salt has dissolved. Set aside.
- Divide the carrot, cauliflower, garlic, turmeric, mustard seeds, coriander seeds, peppercorns, bay leaves, and crushed red peppers (if you're using them) equally to your pickling jar(s).
- Pour the pickling liquid into a liquid measuring cup, then pour it into the jar(s) over the vegetables and spices, making sure everything is covered in liquid.
- Let the pickles sit on the counter and come to room temperature before putting the lids on, then refrigerate.
- The pickles are good in a day or two, and will continue to become more flavorful after a week. These pickles should last 1-2 months in the fridge. Enjoy!
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